Breakfast of Champions

If there is a taste I associate with my boyfriend, it would be a silky smooth and subtle smokey flavor. Blended with pouched eggs and Hollandaise sauce 🙂 Ok, I agree that it might sound weird, but I am actually talking about the taste of Eggs Benedict Royale, as this is his favorite breakfast food. And now mine also, since I became a pescetarian.

As ‘giving up’ hamburgers was a very difficult process, I’ve been trying to find a substitute for them, and Eggs Benedict Royale is the best alternative in my opinion. This is the reason why I made a true passion for this dish, so let’s see what makes it so special. 

↓ a.1o.out: a Royal weekend breakfast/brunch ↓

1. A BIT ABOUT

There are conflicting stories about the origin of Eggs Benedict. The most popular of them credits Lemuel Benedict, a Wall Street broker. In 1894, while suffering from a hangover, he tried to find a cure by ordering “some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce” at the Waldorf Hotel in New York. According to Wikipedia, the maître d’hôtel was so impressed with the dish that he put it on the breakfast and luncheon menus (after substituting bacon with ham and the toast with toasted English muffin). I don’t know if this helps resolving hangover, but it’s for sure an amazing mood booster.

2. INGREDIENTS

For 1 serving you need:
2 eggs
1 tsp white wine vinegar (for pouching the eggs)
1 English muffin
a little butter, for spreading
4 slices smoked salmon
chopped chives, to serve

3. HOLLANDAISE SAUCE

To make the sauce you need:
2 egg yolks
half a lemon (1 Tbsp fresh lemon juice)
125 g unsalted butter
dash of Cayenne Pepper
pinch of Salt

4. HOW TO MAKE IT

First make the Hollandaise sauce, as follows: dice the butter, juice the lemon, and separate the egg yolks from the whites. Put the egg yolks in a heatproof glass bowl, then add the lemon juice and whisk using a balloon whisk until light and frothy. Place the bowl over (but not touching) a pan of barely simmering water and gradually add the butter, whisking constantly in a rapid pace until the mixture thickens. Don’t overheat the eggs, or they will scramble. If it looks like it might be splitting, take off the heat and whisk for a few minutes. When ready, the texture should be thick but smooth. If it gets too thick, add a splash of water. Season to taste, cover and keep warm until ready to use.

5. POUCH THE EGG

Bring the pan of water to boil again and add the vinegar (it will help the egg white hold together). Lower the heat to bring the water to a gently simmering and stir with a spoon so you create a slight whirlpool, then slide in the eggs one by one. Cook each for about 3-4 min, then remove with a slotted spoon and allow the eggs to drain.

6. MUFFINS

Cut the muffins horizontally, then lightly toast and butter each half.

7. ASSEMBLE

Put a couple of salmon slices on each muffin half, then top each one with a pouched egg.

8. GARNISH

Spoon over a generous amount of Hollandaise sauce and garnish with chopped chives or parsley.

9. EXTRAS

Common add-ons are avocado, sautéed spinach and grilled asparagus spears. Each of them healthy and delicious, so I recommend you try them all.

10. ENJOY

Serve with cherry tomatoes and green leafs salad. To perfect the dish, add a fresh juice or tea next to it. I usually associate it with black tea, milk and honey.

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More about my Go Veg! experience here